Ricotta is one of the easiest cheeses to make. It requires no aging, so it can be eaten — literally — minutes after it is made. The simplicity of ricotta coupled with its rich flavor and creamy texture have made it a popular choice for housemade cheeses at restaurants around the U.S. Chefs are using ricotta alongside ingredients both sweet and savory, and in courses ranging from appetizers to desserts. Like the diner at Market Table, below, I recently discovered the pleasures of ricotta cavatelli and remain positively addicted. If you have not tried them, run, don’t walk. They are that good. Find out what folks have been saying about the dishes featuring this fresh cheese in recent OpenTable restaurant reviews.

* A Toute Heurre, Cranford, New Jersey: “I had the ricotta and mozzarella pasta, and two days later woke up reminiscing about it.”

* ABC Kitchen, New York, New York: “A great meal! Love the ricotta and rhubarb appetizer.”

[singlepic id=133 w=400 h=320 float=right]Depending on your age, the very first time you try burrata, you may experience anger. That sounds crazy, but hear me out. You see, unless you’re trying it as a child, your love-at-first-bite sentiments of delight could quickly give way to bitterness, a bitterness born of the fact that for however many years you’ve been eating quality cheese, you have *not* been eating beautiful burrata. Before you despair entirely, however, know that it is burrata season, and you’ve got ample opportunities to make up for lost time. I describe burrata as the lovechild of just-pulled mozzarella and fresh ricotta — which isn’t entirely accurate, but it gives the unchristened a general idea of what I’m getting at when my ‘Trust me!’ isn’t cutting it. More precisely, burrata is freshly pulled buffalo or cow milk curd shaped into a purse of sorts and then filled with cream and curd. There are many ways to enjoy it, from being paired with oysters to a simple presentation of crusty bread and a drizzle of quality olive oil. Burrata’s name comes from the Italian word imburrato, which means ‘buttered’ — and once you sample this rich, simple cheese, you’ll understand the connection. Find out what your fellow OpenTable diners are saying about burrata in recent restaurant reviews!

* Brunello Trattoria, Culver City, California: “We started with the arugula salad with burrata cheese and hearts of palm, which was excellent. Exactly what I was craving.”

* Chez Soi, Manhattan Beach, California: “Mad props to the chef at Chez Soi! He chooses his ingredients carefully and really lets each one shine in the dishes he prepares. The smoked and grilled peach that accompanies the gorgeous burrata, for example, added a lovely twist to an already lovely plate.”

* Circa 1922, Wilmington, North Carolina: “The burrata with heirloom tomatoes was outstanding — so good we both wish we had ordered two instead of sharing. The waiter’s suggestion of pairing it with a tapas plate of speck made it even more spectacular.”

* Cotogna, San Francisco, California: “To a first timer, I recommend anything with burrata cheese because they do it better than anyone else.” Continue Reading

For a time (a sad, dark time), many diners were accustomed to cheese as a snack that was wholly discrete from anything served at the dining table. Since cheese has claimed its rightful place on well-rounded menus, the cheese course has become a mainstay at restaruants, from those offering classic cheese carts or elaborate tasting menus as well as eateries serving a simple cheese plate as an appetizer or dessert. Find out where OpenTable diners are encountering dairy in its finest form (apologies to ice cream enthusiasts).

* Acadia, Chicago, Illinois: “We had the six-course tasting menu with wine pairings. The course was a great mixture of flavors. One course was cheese and one dessert. Some of the dishes were so tasty I would have liked to have requested another.”

* Afternoon Tea-The Fairmont Empress Hotel, Victoria, British Columbia: “This experience lived up to my expectations in every way. It is pricey, but well worth it. We had the Diamond Jubilee tea ($90 pp) which included a cheese course with honey from the Empress hives. The chef visited the table to explain about them.”

* Bastille, Alexandria, Virginia: “We had the three-course prix fixe menu with cheese course and wine pairings. All the courses were exceptional and the ambiance (we sat outside) was great.”

* Comme Ca, West Hollywood, California: “What a great restaurant. This trip was for my 50th birthday, and the staff did everthing they could to make it great. When our entrees were running a bit behind, the manager came up with a complimentary cheese course, which is a sign of a great manager!”

* Corbett’s Fine Dining, Louisville, Kentucky: “Cheese course for dessert… all perfectly ripened and a couple of cheeses one doesn’t see often in restaurants.”

* Decca, Louisville, Kentucky: “So, still a tad hungry we shared coffee and the cheese plate. I have to say it was really, really good and was a great pairing of sweet and savory!”

* DGBG, New York, New York: ” I highly recommend the (spicy!) bloody mary, “Frenchie” burger, and you must get a cheese course!”

* Firefly, An American Bistro, Manasquan, New Jersey: “The chef sent out a cheese course as an amuse bouche, which was outstanding. It was not something that I normally would have ordered, but I loved it!”

* Five Fifty-Five, Portland, Maine: “I had the scallops and mashed potatoes, which were also tasty, followed by the cheese course — a slice of goat cheese with apricot jam and honey — an unusual but perfect combination.”

* L’Espalier, Boston, Massachusetts: “Some stand-outs were the excellent lobster, the watermelon amuse (infused with lavender and mint), and the cheese course (a specialty of the restaurant).”

I adore cheese, so it's probably not a surprise that I adore Artisanal Bistro!

Do you make the best grilled sandwich ever? If so, please send me one. Also, enter today for a chance to win the Artisanal Grilled Cheese Contest! Entering is simple. Like Artisanal Fromagerie Bistro & Wine Bar on Facebook, and then visit their contest page. The deadline for submissions is March 31, 2012, at 5PM EST.

Grilled cheese has weathered many a diet craze and cuts across an array of cuisines, and they are now more popular than ever. Chef Brennan explains, “Grilled cheeses are hot right now for several reasons. First, everyone can relate to the sandwich from their childhood, so it evokes nostalgic emotions. Also, everyone has made one! And, with talented chefs now getting into the game and using Artisanal, high-quality products, it’s bringing this humble sandwich to another level. Plus, given the economic climate, it’s an affordable luxury.” Artisanal’s features several variations on grilled cheese sandwiches. We’ve had them on the menu for about eight years, and it is one of our most popular sellers. My favorite is the ‘Frenchie,’ with the ‘Spaniard’ being a close second.”

Caroline Potter

Caroline Potter is the Chief Dining Officer for OpenTable, Inc. She’s a dining trend-spotter and an OpenTable VIP, who dines out more than she eats in and has accrued more than 10,000 Dining Rewards points. Caroline started working in restaurants as a teen and she's since tackled every front-of-the-house job, from bartender and hostess to runner and server. She trained as a chef at Manhattan’s prestigious French Culinary Institute, cooking at L’Ecole. In addition to her role at OpenTable, she has written about food from farm to table for New York City’s famed Greenmarket and Edible Brooklyn and Edible East End magazines. Caroline is also a Certified Master Gardener.